Wild Mushroom Focaccia

If you can memorise a good focaccia recipe from scratch, you’ll always have something super simple yet massively impressive up your sleeves for those moments you’re hosting. I really believe people overthink breads and baking and get super intimidated by precise weights and timings. The reality though is that good quality breads can be eyeballed. All of my weights and measurements listed in this recipe are approximate (and that’s ok).

INGREDIENTS TO GET READY

Pinch of fresh thyme

1 x punnet of exotic mushrooms

Plenty of olive oil

Flaky sea salt

Black Pepper

Geo Watkins Mushroom Ketchup

2-3 cloves of thinly sliced garlic

For the Foccacia

500g Strong White Bread Flour

400g Warm Water

10g Dry Yeast

10g Salt

10g Honey (or something else sugary)

PUT IT TOGETHER

1. 1. Combine all dough ingredients in a mixing bowl using a fork

2. 2. Use a dough scraper to scrape and fold the dough a few times within the bowl

3. Wild Mushroom Focaccia 3

4. 3. Cover the bowl and either leave in a warm place for a few hours - or place in the

5. fridge overnight (typically I prepare the dough the day before and rise in the fridge)

6. 4. Once the dough has risen as described above, grab a high-sided baking tray and

7. line it with some baking paper

8. 5. Drizzle some extra virgin olive oil and spread over the baking paper

9. 6. Empty the dough into the baking tray and spread it out

10. 7. Let the dough rest, covered, for 30 minutes

11. 8. After 30 minutes drizzle extra virgin olive oil over the top and make dimples in the

12. dough with your fingers

13. 9. Sprinkle flakey sea salt over the dough and add all other toppings

14. 10. drizzle in Geo Watkins Mushroom Ketchup

15. 11. Bake in a HOT oven for around 25 minutes (I made mine outside in a wood-fired

16. pizza oven)

17. 12. Remove the bread from the oven and place on a cooling rack

18. 13. Whilst it’s hot, drizzle more extra virgin olive oil over the bread

19. 14. Allow to cool and ENJOYYYYYY!